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An innovative decontamination service
that preserves all the characteristics of the processed products


Food safety is a major issue in the food processing industry. Emerging food safety concerns, new regulatory norms and increasing consumer expectations result in a particular focus  on the microbiological quality of  products.

Since 2012, Steripure offers innovative pasteurization services for treating low moisture products such as nuts, dried fruits, herbs, spices or seed for European importers and processors of food ingredients.

The technology is based on a combination of vacuum and saturated steam which is very effective in microbial reduction even at relatively low temperatures. The process delivers a large reduction of the microbial load on low moisture foods without altering their organoleptic characteristics. Challenge tests show that over a wide range of products the process is validated for a > 5log reduction in pathogens such as Salmonella, E. Coli and thermal resistant spores.

The process is particularly efficient because the vacuum allows the saturated steam to homogeneously reach the surface of the entire load. The thermal transfer capabilities of saturated steam allow for large microbial reduction values at relatively low temperatures.

We welcome two new international sales developer to the STERIPURE team

We welcome two new international sales developer…

Mrs Margaux MERMET and Mr Frank BENACHOUR are joining the STERIPURE team and will happily be at your[...]

What is next for pasteurization? Read the Clipper Mag's interview with Steripure export sales manager Friedrich Homburger

What is next for pasteurization? Read the…

Contrarily to the US, where - following a deadly salmonella outbreak due to contaminated nuts in[...]

The key points

# 1

Efficient and fast reduction in microbial load such as pathogens (salmonella and e.coli), yeasts and molds, as well as insects in all stages of development.

# 2

Due to the precise control of the process, our technology allows to minimize the impact on the organoleptic properties and quality of the product. This can be achieved by utilizing lower temperatures than conventional steam pasteurization technologies.

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